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roarkell
The Roar Master!



Registered: 08/29/19
Posts: 2,223
Loc: Southern WI
Last seen: 6 months, 22 days
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Blackrainbow2]
#27387193 - 07/14/21 11:30 AM (2 years, 6 months ago) |
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Yeah... I weigh everything... literally... every jar of spawn that goes in, the coir and the water...
I'm getting my cannabis grows dialed in now and have been weighing out how much dirt goes in each pot even... lol
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D3_Myc
Weeb Trash



Registered: 05/06/18
Posts: 4,399
Loc: Year Zero
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: roarkell]
#27387198 - 07/14/21 11:35 AM (2 years, 6 months ago) |
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I dont weigh or even accurately measure. Probably why my tubs have been inconsistent. I have a mark on my pot for 2 bricks of water and I take 3 scoops from my bag o verm. Throw it all in the cooler with my boiling or really hot water and then hit with the drill paint mixer combo the next day. Most the time it’s fairly good though occasionally I’ll have to add a lil more verm
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Gossamer
Alien


Registered: 07/10/21
Posts: 42
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: D3_Myc]
#27387243 - 07/14/21 12:10 PM (2 years, 6 months ago) |
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You guys weigh things?
All of my measurements are either in Handfuls or Jars. "Oh one brick? That's 3 and a half jars! Two jars of spawn? Grab 6 handfuls of coir"
It's like bread making, do it by feel.
Thank you for coming to my ted talk.
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BrownBear
Warrior-Traveler



Registered: 06/05/20
Posts: 1,539
Last seen: 8 months, 7 days
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Gossamer]
#27387263 - 07/14/21 12:23 PM (2 years, 6 months ago) |
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Poor analogy at best. The only thing you do by feel in bread baking is how much more flour to add during the kneading stage. Go a head and add the active dry yeast and salt by feel. You might end up with a over proofed loaf or a salt brick.
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Gossamer
Alien


Registered: 07/10/21
Posts: 42
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: BrownBear]
#27387308 - 07/14/21 12:54 PM (2 years, 6 months ago) |
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Quote:
Iambrownbear said: Poor analogy at best. The only thing you do by feel in bread baking is how much more flour to add during the kneading stage. Go a head and add the active dry yeast and salt by feel. You might end up with a over proofed loaf or a salt brick. 
Hey I'm not going to lie and say I don't end up with dense dead bread every now and then lol
Edited by Gossamer (07/14/21 12:54 PM)
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Failboat
Fuck Up
Registered: 02/01/18
Posts: 8,736
Last seen: 10 hours, 54 minutes
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Gossamer]
#27387902 - 07/14/21 08:02 PM (2 years, 6 months ago) |
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I'm 50/50 on dough. If you use adequate yeast you can add more salt. Just don't be foolish.
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Wall.E
Bacteria's Bitch



Registered: 06/05/20
Posts: 2,860
Loc: Fungal Void
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Failboat] 1
#27387945 - 07/14/21 08:36 PM (2 years, 6 months ago) |
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Quote:
Quirkmeister92 said: I'm 50/50 on dough. If you use adequate yeast you can add more salt. Just don't be foolish.
Why would you use yeast when a starter is better? Like we all like fungi, don’t limit it to just mush cult. Get a sourdough starter going.
-------------------- Life’s shit, but I’m loving it
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Nimpo
Big Black


Registered: 05/10/12
Posts: 2,375
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Wall.E] 1
#27387955 - 07/14/21 08:41 PM (2 years, 6 months ago) |
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My confession: im still struggling differentiating between molds and tomentose mycelium. Tomentose i cant figure out for the life of me. Rhizo growth is so easy to see, and even strong tomentose, but when things get wispy, Idk wtf Im looking at and end up tossing potentially viable cultures.
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BrownBear
Warrior-Traveler



Registered: 06/05/20
Posts: 1,539
Last seen: 8 months, 7 days
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Wall.E]
#27387964 - 07/14/21 08:47 PM (2 years, 6 months ago) |
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You can always make extra pre ferment and freeze it and thaw it out when you need it. As for sourdough starter, it takes longer to leaven the dough than a typical active dry yeast pre ferment and you must continue to feed it to keep it going. so it depends on how much time you have and how much effort you want to put into it.
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Wall.E
Bacteria's Bitch



Registered: 06/05/20
Posts: 2,860
Loc: Fungal Void
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: BrownBear]
#27387999 - 07/14/21 09:19 PM (2 years, 6 months ago) |
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Quote:
Iambrownbear said: You can always make extra pre ferment and freeze it and thaw it out when you need it. As for sourdough starter, it takes longer to leaven the dough than a typical active dry yeast pre ferment and you must continue to feed it to keep it going. so it depends on how much time you have and how much effort you want to put into it.
I just noticed your quote, you should read the parasitic mind
-------------------- Life’s shit, but I’m loving it
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Nichrome
I'm a torso!


Registered: 12/17/18
Posts: 6,492
Loc: Zone 5
Last seen: 21 minutes, 52 seconds
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Wall.E]
#27388008 - 07/14/21 09:28 PM (2 years, 6 months ago) |
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I love a good ferment.
-------------------- “Better to be deprived of food for three days, than tea for one.”
Freedom is not the right to do as you please, but the liberty to do as you should. ~Emerson
Edited by Nichrome (07/14/21 09:47 PM)
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BrownBear
Warrior-Traveler



Registered: 06/05/20
Posts: 1,539
Last seen: 8 months, 7 days
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Wall.E]
#27388021 - 07/14/21 09:40 PM (2 years, 6 months ago) |
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I am guessing your post was supposed to be an insult. Good luck with that.
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Nichrome
I'm a torso!


Registered: 12/17/18
Posts: 6,492
Loc: Zone 5
Last seen: 21 minutes, 52 seconds
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: BrownBear]
#27388025 - 07/14/21 09:50 PM (2 years, 6 months ago) |
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Not at all. I was referencing something misconstrued so I changed it as to be less roundabout.
-------------------- “Better to be deprived of food for three days, than tea for one.”
Freedom is not the right to do as you please, but the liberty to do as you should. ~Emerson
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Failboat
Fuck Up
Registered: 02/01/18
Posts: 8,736
Last seen: 10 hours, 54 minutes
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Nichrome]
#27388027 - 07/14/21 09:52 PM (2 years, 6 months ago) |
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Sourdough starter, levain, wet sponge, is nice for bread and some artisinal pizzas, but not what I wanted. Also when using said starter you can add dry yeast to bolster the recipe and add more salt.
I just made a pan pizza tonight. Malt + dry instant yeast + water + salt + flour till just right. Just toss it in the mixer with the dough hook and spin. Coat in EVO, cover and proof in oven. Smoosh into pan proof again. Top and bake in convection oven 450°F.
  I confess I wanna open a pizzeria to upsell my own gourmets.
Edited by Failboat (07/14/21 09:55 PM)
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BrownBear
Warrior-Traveler



Registered: 06/05/20
Posts: 1,539
Last seen: 8 months, 7 days
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Nichrome]
#27388033 - 07/14/21 09:55 PM (2 years, 6 months ago) |
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Quote:
Nichrome said: Not at all. I was referencing something misconstrued so I changed it as to be less roundabout.
Sorry. I wasn't replying to you.
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BrownBear
Warrior-Traveler



Registered: 06/05/20
Posts: 1,539
Last seen: 8 months, 7 days
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: Failboat]
#27388038 - 07/14/21 09:59 PM (2 years, 6 months ago) |
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Quote:
Quirkmeister92 said: Sourdough starter, levain, wet sponge, is nice for bread and some artisinal pizzas, but not what I wanted. Also when using said starter you can add dry yeast to bolster the recipe and add more salt.
I just made a pan pizza tonight. Malt + dry instant yeast + water + salt + flour till just right. Just toss it in the mixer with the dough hook and spin. Coat in EVO, cover and proof in oven. Smoosh into pan proof again. Top and bake in convection oven 450°F.
  I confess I wanna open a pizzeria to upsell my own gourmets.
Diastatic malt powder and a 36 hour cold retardation are my go to when making pizza dough. Nice looking deep dish you have there.
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BrownBear
Warrior-Traveler



Registered: 06/05/20
Posts: 1,539
Last seen: 8 months, 7 days
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: BrownBear]
#27388048 - 07/14/21 10:07 PM (2 years, 6 months ago) |
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D3_Myc
Weeb Trash



Registered: 05/06/18
Posts: 4,399
Loc: Year Zero
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: BrownBear]
#27388052 - 07/14/21 10:09 PM (2 years, 6 months ago) |
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I use diastatic malt powder as well. Been a while since I made pies. I do it on a stone on the grill
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BrownBear
Warrior-Traveler



Registered: 06/05/20
Posts: 1,539
Last seen: 8 months, 7 days
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: D3_Myc] 1
#27388057 - 07/14/21 10:14 PM (2 years, 6 months ago) |
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Stones are nice for cooking pizza, if you don't have a bick oven. I wish I had a brick oven. I once cooked a pizza on a stone in a pit boss pellet smoker.
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Nichrome
I'm a torso!


Registered: 12/17/18
Posts: 6,492
Loc: Zone 5
Last seen: 21 minutes, 52 seconds
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Re: TRUE CONFESSIONS - of an amateur mycologist [Re: BrownBear]
#27388063 - 07/14/21 10:19 PM (2 years, 6 months ago) |
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You ever use proofing baskets?
-------------------- “Better to be deprived of food for three days, than tea for one.”
Freedom is not the right to do as you please, but the liberty to do as you should. ~Emerson
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